Get ready to transform your sourdough discard into something truly magical and utterly delicious! These soft sourdough pretzel bats are not just a treat for the taste buds, but a fantastic way to bring a little fun and whimsy to your snack time or party spread. Imagine warm, chewy pretzels, shaped like adorable bats, perfect for dipping.

Soft Sourdough Pretzel Bats: Fun Sourdough Bread Recipe 16

This recipe is designed for ease and enjoyment, making it a brilliant choice for anyone looking to use up their sourdough discard in a creative and family-friendly way. Whether you’re a seasoned sourdough baker or just starting out, these pretzel bats are a guaranteed hit that will have everyone reaching for more.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a true gem for several reasons, making it an instant favorite in many households. First off, it’s an incredibly clever and delicious way to utilize sourdough discard, transforming what might otherwise go to waste into a delightful snack. For those who maintain a sourdough starter, finding new and exciting discard recipes is always a win, and these pretzel bats fit the bill perfectly. They offer that signature sourdough tang without the long proofing times associated with traditional sourdough bread, making them accessible even on busy weeknights.

It’s also a fantastic recipe for families, as the shaping process is fun and engaging for kids, turning snack preparation into a creative activity. The soft, chewy texture is universally appealing, and the savory, salty flavor makes them irresistible. You can serve these pretzel bats as a unique appetizer at parties, a fun after-school snack, or even as a playful addition to a packed lunch. They’re perfect for casual gatherings, game nights, or any occasion where you want to offer something a little out of the ordinary but still comforting and familiar.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these sourdough pretzel bats is straightforward, focusing on pantry staples and, of course, that wonderful sourdough discard. You won’t need any exotic items, which means you can likely whip these up whenever the craving strikes.

INGREDIENTS:

1 cup active sourdough discard (unfed, at room temperature)
2 tablespoons granulated sugar
1 teaspoon active dry yeast
1/2 cup warm water (105-115°F)
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
2 tablespoons unsalted butter, melted
4 cups water
1/2 cup baking soda
1 large egg, beaten
Coarse sea salt, for sprinkling

For simple substitutions, if you don’t have active dry yeast, instant yeast can be used in the same quantity; there’s no need to proof it in warm water first, though it won’t hurt if you do. If you’re out of granulated sugar, a similar amount of brown sugar or even a touch of honey could work, though it might slightly alter the flavor profile. As for the flour, while all-purpose is recommended for its texture, bread flour could also be used for a chewier result. Just be mindful that different flours absorb liquid differently, so you might need a tiny bit more or less water. When it comes to butter, salted butter can be used, just reduce the added salt in the dough by a pinch.

Time Needed From Start To Finish

One of the best aspects of this recipe is how quickly it comes together, especially for a sourdough-based treat. You’re looking at a total time that fits perfectly into a busy schedule.

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: Approximately 32-35 minutes

This timing makes it an ideal choice for a spontaneous snack or a last-minute party contribution. The bulk of the time is hands-on, with minimal waiting, which is a huge plus for impatient bakers or hungry families!

How To Make It Step By Step With Visual Cues

Creating these soft sourdough pretzel bats is a fun and rewarding process. Follow these steps for perfectly shaped and delicious results.

Activate the Yeast: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes, until the mixture becomes foamy. This indicates your yeast is active and ready to work.
Combine Wet Ingredients: To the foamy yeast mixture, add your sourdough discard and melted butter. Stir well until everything is thoroughly combined and the discard is mostly incorporated into the liquid.
Form the Dough: Gradually add the all-purpose flour and salt to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. It should spring back slightly when poked.
Shape the Bats: Divide the dough into 12-16 equal pieces. Roll each piece into a thin rope, about 10-12 inches long. To form a bat, create a loop at one end, then bring the other end over and through the loop, twisting it to form the “wings.” Pinch the ends to secure them and shape them to resemble bat wings. Alternatively, you can simply make traditional pretzel shapes if you prefer.
Prepare the Water Bath: Preheat your oven to 425°F (220°C). In a large pot, bring the 4 cups of water to a rolling boil. Carefully add the baking soda to the boiling water (it will foam up significantly, so use a large pot).
Boil and Bake: Gently drop 2-3 pretzel bats into the boiling baking soda solution for about 30 seconds per side. Using a slotted spoon, remove them and place them on a baking sheet lined with parchment paper. Brush the tops of the boiled pretzels with the beaten egg wash and sprinkle generously with coarse sea salt.
Bake to Golden Perfection: Bake for 12-15 minutes, or until the pretzel bats are beautifully golden brown and puffed up. Remove from the oven and transfer to a wire rack to cool slightly before serving.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough pretzel bats are incredibly versatile, allowing for fun variations and serving options that cater to different tastes and occasions.

For a sweeter twist, after brushing with egg wash, you could sprinkle them with cinnamon sugar instead of coarse salt. This makes them a delightful dessert pretzel, perfect with a cup of coffee or hot cocoa. For a cheesy version, sprinkle with grated Parmesan cheese before baking. You could also mix in a teaspoon of garlic powder or dried herbs into the dough for an herby savory pretzel.

When it comes to serving, these bats are fantastic on their own, but they truly shine with a good dipping sauce. A classic warm cheese dip is always a winner, especially for parties. Other great options include honey mustard, a simple Dijon mustard, or even a creamy ranch dip. For a kid-friendly approach, serve them with individual cups of ketchup or marinara sauce for dipping. They make an excellent addition to a snack board or charcuterie spread, adding a homemade touch that everyone will appreciate. For school lunches, pack them cooled with a small container of dip.

Common Slip-Ups And How To Avoid Them

Even with a seemingly simple recipe, a few common mistakes can occur. Knowing how to avoid them will ensure your pretzel bats turn out perfectly every time.

One frequent issue is over-kneading or under-kneading the dough. If the dough is too sticky and doesn’t hold its shape, it might be under-kneaded. If it’s tough and hard to work with, it might be over-kneaded. Aim for a dough that is smooth, elastic, and springs back gently when poked. Adding flour gradually helps prevent over-flouring, which can lead to dry pretzels.

Another common slip-up is not getting the water bath hot enough or boiling the pretzels for too long. The baking soda bath needs to be at a rolling boil to properly gelatinize the outside of the pretzel, giving it that characteristic chewy crust. Boiling for too long can make the pretzels tough and rubbery. Stick to the 30 seconds per side guideline for the best texture.

Finally, skimping on the egg wash and salt can result in a less appealing pretzel. The egg wash gives the pretzels their beautiful golden-brown color and helps the coarse salt adhere. Don’t be shy with the salt; it’s a key part of the pretzel experience!

How To Store It And Make It Ahead Without Ruining Texture

These sourdough pretzel bats are best enjoyed fresh and warm from the oven, but you can certainly store them or prepare them ahead of time with a few tips.

To store leftover baked pretzels, place them in an airtight container at room temperature for up to 2 days. While they won’t be as soft as when fresh, a quick reheat can bring back some of their chewiness. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or until warmed through. You can also microwave them for 15-30 seconds, but this might make them a bit chewier.

If you want to make them ahead, you have a couple of options. You can

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.